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Chocolate Zucchini Cake with Coconut Frosting

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

15 servings

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. —Lois M Holben, Creal Springs, Illinois
Chocolate Zucchini Cake with Coconut Frosting Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini
  • FROSTING:
  • 1 cup sweetened shredded coconut
  • 6 tablespoons butter, softened
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup whole milk

Directions

  1. In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
  2. Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
  3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts

1 piece: 440 calories, 24g fat (10g saturated fat), 58mg cholesterol, 246mg sodium, 54g carbohydrate (36g sugars, 2g fiber), 5g protein.

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